Cheesecake with cranberries
By: Easy cook - Lak...
Published: Sunday, April 14, 2013 - 8:15am

Ingredients




Cranberry sauce:
226g cranberries, fresh or frozen
¾ cup water
Dash allspice
Dash cloves
¼ tsp orange extract
½ cup sugar
Crust:
250g McVitie's Wholewheat Digestive cookies, crumbled
¼ cup sugar
¼ cup butter, melted
Filling:
450g cream cheese, softened
½ cup sugar
¾ cup sour cream
1 tbs cornstarch
2 eggs, lightly beaten

Preparation

1 In a medium saucepan, bring cranberries and water to a boil.  Boil until the skin of the berries pops open, about 5 minutes. 2 Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator. 3 For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside. 4 In a mixing bowl, beat the cream cheese and sugar until smooth. 5 Add sour cream and cornstarch, beating well. 6 Add eggs, and beat on low speed just until combined. 7 Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce. 8 Bake the cake at 160˚C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight. 9 Before serving, if you wish, top the cake with cranberries from the sauce.

About

Sinfully delicious combination of sour and sweet taste.

Comments:
Laurel y menta

sorry for my english, a recipe very rich and beautiful photos
kisses
Laurel y menta

sorry for my english, a recipe very rich and beautiful photos
kisses